Beer Forum

Ever rack on top of a Yeast Cake with the same OG that was used the first time? I have used smaller beers in the past as a starter to get the Yeast grown to where I want it, but I really want to Brew the beer I am brewing today again as I fucked up my Mash temp. I'd like to save the coin and just rack on top of this yeast cake. I'm sure that it'll be an over pitching situation, but do you think that will really affect the outcome of the final product?

There is normally no problem with that as long as the OG of the original beer is less than about 1.060 or so. Beyond that the yeast is pretty stressed and is liable to throw off undesirable esters and possibly not attenuate well.

Wayne

Why is it always my Brother Wayne to answer my questions? How the hell are ya Bugeater!?!?!?!

As far as the Yeast thang goes, it's an OG of around 1.054. So it's looking like I should be all goodah.

I don't think you will need the whole yeast cake. If you use it all, then you are not allowing the yeast to grow which can help to produce better flavors in the finished product. If you want to reuse the yeast, just pitch about 1 cups worth of trub/yeast slurry into the cooled wort in another fermenter, aerate, and watch fermentation kick off in a few hours.

brewinhard wrote:I don't think you will need the whole yeast cake. If you use it all, then you are not allowing the yeast to grow which can help to produce better flavors in the finished product. If you want to reuse the yeast, just pitch about 1 cups worth of trub/yeast slurry into the cooled wort in another fermenter, aerate, and watch fermentation kick off in a few hours.

That's some good insight. Now ya got me thinking...